Spiralized Brown Butter Sage Sweet Potato Food

SPIRALIZED BROWN BUTTER SAGE SWEET POTATO

Steps:

• Cut sweet potato into spaghetti-like ribbons with a spiralizer.
• Heat olive oil in a large nonstick skillet over medium heat. Add sweet potato ribbons; cook, stirring often and adding more oil to prevent sticking, until starting to soften, 6 to 7 minutes. Transfer to a plate.
• Heat butter in the same skillet until melted and foaming, about 1 minute. Add sage leaves; swirl until butter is a rich caramel color and leaves are crisp and dark green, 2 to 3 minutes. Remove sage leaves from the butter. Add sweet potato; stir to coat well.
• Season sweet potato with salt and garnish with crisp sage leaves.

STIR-FRIED SWEET POTATOES WITH BROWN BUTTER AND SAGE

Steps:

• Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.
• Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.
• Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.

MASHED SWEET POTATOES WITH SAGE BUTTER

Steps:

• Cover sweet potatoes with water in a 2-quart heavy saucepan and add salt. Cook, covered, over moderately high heat until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in a colander. Transfer sweet potatoes and reserved cooking liquid to a bowl and mash with a potato masher.
• Mash together butter, sage, and salt and pepper to taste, then stir half of sage butter into sweet potatoes. Serve potatoes topped with remaining sage butter.

STIR-FRIED SWEET POTATOES WITH BROWN BUTTER AND SAGE

Steps:

• Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.
• Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.
• Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.